Easy 5-Minute Fail-Proof Homemade Mayonnaise

This 5-minute Mayonnaise is creamy and thick and is the easiest way to make mayonnaise! Fresh Mayonnaise has a definite flavor advantage over any jarred version. You've got to try this fail-proof homemade mayonnaise - you won't believe the flavor difference! This recipe yields 1-1/2 cups or about 24 individual servings.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sauce
Cuisine: American
Servings: 24 servings (1 TBSP)
Calories: 42kcal
Author: Ronda Eagle | Kitchen Dreaming


  • 1 whole egg large [See Note 1]
  • 1/4 tsp sugar
  • 4 tsp white vinegar [See Note 2]
  • 1.5 tsp Dijon mustard [See Note 3]
  • 3/4 tsp salt [See Note 4]
  • 1-1/2 cups Vegetable Oil [See Note 5]
  • 2 Tbsp Extra-Virgin Olive Oil Optional [See Note 6]


  • Measure your ingredients carefully. Mayonnaise is an emulsion that can break if the ratios of ingredients are off.
  • Add all the ingredients (except the oil) into the food processor.
  • Mix the ingredients for a few seconds to combine the ingredients
  • With the food processor running, very slowly add the oil in a thin, steady stream until the mayonnaise becomes and thick and creamy. [See Note 6]
  • Open the food processor and scrape the bowl to ensure all the ingredients are fully incorporated. Taste the mayonnaise and adjust the seasonings - maybe a touch more salt or sugar to your personal preference.
  • Replace the lid and mix the mayonnaise again for another few seconds to make sure everything is fully incorporated.
  • Store the mayonnaise in an airtight container and refrigerate it for up to 7 days.


  1. This recipe uses raw egg. Use only fresh, properly-refrigerated, clean, grade A eggs. Avoid contact between the egg and its outer shell.
  2. I used plain white vinegar but champagne vinegar, red or white wine vinegar, or apple cider vinegar may also be used. 
  3. I use Grey Poupon but any of your favorite dijon mustard may be used.
  4. I used fine Kosher salt but table salt may be used in a 1:1 ratio since they have a similar grain size.
  5. Only use neutral flavored oil in the main portion of this recipe. Using Olive oil in the food processor will result in a very bitter flavor.
  6. When using a food processor to make mayonnaise, using olive oil results in a very bitter after taste. This is because olive oil contains some bitter flavor notes normally hidden by the fat of the oil. As the oil emusifies in the mayonnaise, that bitterness comes out of the oil and becomes more pronounced. If you want to add a small amount of extra virgin olive oil for flavor, you can hand whisk into the mayonnaise 2 tablespoons olive oil at the end after the mayonnaise is finished emulsifying.
  7. The mix of the ingredients starts off as a thin liquid as the first half of the oil is added in. As more oil is added, the emulsion forms and the mayonnaise thickens and becomes lighter in texture. Once the mayonnaise starrts to thicken, the oil may be added in somewhat of a thicker stream.
  8. Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.


Serving: 1Tablespoon | Calories: 42kcal | Carbohydrates: 0g | Protein: 0g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 78mg | Potassium: 2mg | Sugar: 0g | Vitamin A: 10IU | Calcium: 1mg | Iron: 0mg